This citrus-packed cocktail from Joshua Fossit, the mixologist at Bad Hunter in Chicago, defies winter dreariness and gives his patrons tiki vibes 5,600 miles north of Polynesia. We’ve adapted the recipe to make punch for a crowd.
Slideshow:More Vermouth Drink Recipes
8 ounces kumquats or 4 mandarins, sliced into thin wedges with the
peel, plus halves or slices for garnish
2 cups honey
9 kiwis, peeled and seeded, plus slices for garnish
20 ounces cachaça
10 ounces limoncello
10 ounces dry vermouth
1/2 ounce orange bitters
Large ice chunks
How to Make It
Set a fine sieve over a heatproof medium bowl. In a medium saucepan, using a wooden spoon, crush the citrus wedges against the side of the pan to release the oils and juice. Add the honey and 1 1/3 cups of cold water and bring to a boil, then simmer over moderately low heat until flavorful and thick, about 30 minutes. Strain the syrup into the bowl; discard the solids. Let cool slightly. Cover with plastic and refrigerate until cold, at least 1 hour.
In a blender, puree the kiwis until very smooth. Working in batches, strain through a fine sieve into a medium bowl. In a large punch bowl, stir the syrup with the kiwi puree, 2 1/2 cups of cold water and the remaining ingredients. Garnish with kiwi slices and citrus and serve.
The syrup can be refrigerated for up to 1 week.
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